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Sara

Street Corn Chicken Rice Bowl: A Flavorful Delight!

A flavorful and satisfying Street Corn Chicken Rice Bowl featuring grilled chicken, corn, avocado, and a zesty lime mayonnaise.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Mexican
Calories: 550
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 cups cooked white rice
  • 1 pound boneless skinless chicken breasts
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon cumin
  • Salt and pepper to taste
  • 1 cup corn fresh, frozen, or canned
  • 1/2 cup crumbled cotija cheese
  • 1/4 cup mayonnaise
  • 1 tablespoon lime juice
  • 1/4 cup chopped fresh cilantro
  • 1 avocado sliced
  • Lime wedges for serving

Method
 

  1. In a medium bowl, combine the mayonnaise, lime juice, and half of the cilantro. Mix well and set aside.
  2. Season the chicken breasts with olive oil, chili powder, garlic powder, cumin, salt, and pepper.
  3. Heat a grill or skillet over medium-high heat. Cook the chicken for 6-7 minutes on each side or until fully cooked and juices run clear. Remove from heat and let rest for 5 minutes before slicing.
  4. In the same skillet, add the corn and cook for 3-4 minutes until heated through and slightly charred.
  5. To assemble the bowls, start with a base of cooked rice, then add sliced chicken, corn, and avocado. Drizzle with the lime mayonnaise and sprinkle with cotija cheese and remaining cilantro.
  6. Serve with lime wedges on the side for an extra burst of flavor.

Nutrition

Serving: 1bowlCalories: 550kcalCarbohydrates: 45gProtein: 30gFat: 25gSaturated Fat: 5gPolyunsaturated Fat: 20gCholesterol: 80mgSodium: 600mgFiber: 4gSugar: 2g

Notes

  • For a spicier kick, add diced jalapeños or a dash of hot sauce to the lime mayonnaise.
  • Substitute quinoa or cauliflower rice for a healthier grain alternative.

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